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Pear cake on dark background

Pear cake on dark background
1 h 30 min
Dosing for

Recommended moulds

    What do you need?


    • 300 g self-raising flour
    • 2 tsp baking powder
    • 2 tsp ground ginger
    • 250 g light muscovado sugar
    • 250 g salted butter , softened, plus extra for the tin
    • 5 large eggs
    • 150 ml runny honey
    • 4 pears, peeled, halved and cored

    How to prepare it:

    Preheat the oven to 170°C (150° fan) | 325F | gas 3 and butter a deep 23 cm | 9-inch round springform cake tin.
    Sieve the flour, baking powder and ground ginger into a mixing bowl and add the sugar, butter and eggs. Beat the mixture with an electric whisk for 4 minutes or until smooth and well-whipped.
    Spread the honey over the base of the cake tin and arrange the pears on top, cut-side down (if you can't fit in all eight halves, just use seven).
    Spoon in the cake mixture, level the top and bake for 40 minutes or until a skewer inserted in the centre comes out clean.
    Leave the cake to cool for 20 minutes before turning out onto a serving plate.

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